With Fall starting to set in, the vegetable plants in our garden are dying. We have been harvesting and enjoying the few vegetables that are left. This dish is prepared with karela (bitter gourd), eggplant (brinjal) and okra (lady finger) from our garden. The same recipe can be used to individually prepare the above vegetables, which I did the entire summer.

The vegetables are cooked in a skillet on low heat, with no moisture and in its own juices. Onion and tomato added to the vegetables provides the moisture whereas the spices impart the flavour. A dash of lemon juice at the end enhances the taste of the dish. Cooked till tender-crisp, these vegetables are delicious and healthy.

Vegetables contain a good amount of vitamins and minerals. They are low in calories and fats. Packed with dietary fiber, they aid in digestion. Help in maintaining body weight and free from diseases. The daily diet should consist of at least 5 to 7 servings of various vegetables. Buy vegetables that are firm to the touch, free from blemishes, spots and bright in colour. Wash them well and consume when fresh to benefit from their nutritional value.

Method:Wash and rinse vegetables well. Thinly slice the bitter gourd and baby eggplants. Cut okra into 1/4" rounds. (To ensure that the vegetables cook at the same time, they should be uniform in size.)

Heat oil in a skillet and add the curry leaves followed by the onion. When onion is soft, add the garlic, ginger and green chillies. Fry for few seconds and stir in the tomato. When tomato is pulpy, add the spice powders and combine well. The mixture of vegetables goes in next with the addition of salt.